Originally Posted by chefchris
Click on the details button under your mash profile section. You can enter your pH there.
You can also play around with your water under Tools in the left frame then click on Water Profile.
That's the mash pH, actually.
I've messed around with the water profile stuff. I guess I'm going to have to list it in that way. Again, though, this is not ideal.
Say I used lactic acid to treat the water. I'm going to have to list that as an ingredient (under misc.) in the main body of the recipe itself even if I only treated the sparge water. There should be an area to list water under sparging. And for the water, there should be an area to list any pH adjustments done using acids. In my opinion.
Great software. I love it, so don't get me wrong. But I think some stuff like this could be clearer and easier.